Butter Chicken
4 portions
30mA humble stew of chicken in cream and complex spices, butter chicken is easily among the most iconic of culinary exports of the Indian subcontinent.
What you will need
3 cloves Garlic
3 inches of Ginger Root
2 lb Boneless Skinless Chicken Thighs
2 Tbsp Olive Oil
1 tsp Ground Cumin
1 tsp Chili Powder
1 tsp Garam Masala
1 Tbsp Turmeric
14 oz. diced Tomatoes
8 Tbsp Butter
¾ cup Heavy Cream
1 tsp Salt
(Nutritional facts 289 calories, 20.82 g fat, 14.51 g carbohydrates, 11.52 g protein, 66 mg cholesterol, 705 mg sodium)How to cook
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Peel garlic cloves and chop or grate to a fine paste.
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Peel ginger with a spoon and grate or chop to a fine paste.
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Cut the chicken thighs into bite-sized chunks.
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Heat some oil in a medium-sized soup pot.
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Stir in the grated ginger.
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Stir in the chopped garlic.
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Stir in the spices: cumin, chili powder, garam masala, turmeric.
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Toast for about 90 seconds, stirring constantly.
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Add the can of diced tomatoes.
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Stir in the diced chicken.
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Simmer for about 10 minutes, or until chicken is cooked through.
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Transfer the chicken chunks to a separate dish, leaving the sauce in the soup pot.
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Pour in the cream.
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Add the butter.
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Blend the sauce until smooth. If you have an immersion blender, it will save you a little work here, but you can just as well pour the sauce into a standard blender and puree it, just be aware that hot liquids expand fast in a closed blender, so start it on low and pulse it several times before transitioning to higher speeds or you'll be cleaning butter chicken sauce off the ceiling.
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Return the chicken to the pan with the sauce. Bring it up to a simmer. Simmer until the sauce thickens to the desired consistency.
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Add a little salt, as needed, and serve.
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